Ingredients

1 ½ cups Tomato Sauce

¾ cup Chicken Stock

1/8 teaspoon Salt

1/8 teaspoon freshly ground Black Pepper

Pinch of sugar

3 Tablespoons Unsalted Butter

3 Tablespoons Capers, drained and rinsed

3 tablespoons chopped fresh Parsley

Crema di Pomodoro ai Capperi

Makes 2 cups

Combine the tomato sauce, stock and 2 tablespoons of the parsley in a blender of food processor and process to a smooth, velvety texture. Pour the sauce into a medium saucepan and bring to a boil. Add the rest of the parsley, remove from the heat and whisk in the butter one tablespoon at a time until it just melts into the sauce. Stir in the capers and season with salt, pepper and sugar. Reheat gently. Do not boil.

Chef's tip :

If you make this ahead of time keep it warm in a double boiler